OK, this stuff really looks like a witches brew! Even so, kombucha is my ferment of choice. I love tea in all it’s incarnations. Kombucha is a fermented tea and really showcases the flavour with a funky edge. You can do a second ferment to introduce new flavours such as fruits and spices however the naked “booch” is really good!…

I think we all need to loosen up about bone broth! I would mention bone broth to my patients in clinic and more often than not I would be on the receiving end of a bit of eye rolling and the typical response of “I don’t have time for that”! With a little convincing I would get them to give it a try following my simple guidelines and for most there was no looking back.

Be warned though, this is not a conventional recipe. You are going to have to use your own smarts and tap into your intuition to master the art of bone broth. All you need is a slow cooker (crock pot) and these basic guidelines and you should be making nutritious bone broths with very little effort in no time.

Winter is upon us and the heavy frosts have been hammering my vegetable garden. We have picked most of the vegetables now growing has slowed and there will be little more to pick until the days become longer. There is one veggie however, that keeps on giving and that is kale. At the moment I have four varieties on the go – Tuscan, Russian, Curly Green and Curly Red Kale. Luckily some of the chooks are still laying so we have have plenty of eggs and a friend gave me a box of Kent pumkins about a month ago which I am still working my way through.

What better way to celebrate all these wonderful ingredients than in a hearty frittata!…

I love my rainbow chard, it adds a little carnival feel to my veggie garden and it lasts and lasts many pickings. Alas, one day I go to harvest a few more leaves and I notice they are becoming smaller and less prolific as the plant comes to the end of it’s productive life. I finally pull them from the ground and the roots are massive and gnarled after a year of giving….

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